Aloe vera is edible. There are also many practices. When cooking dishes with a variety of main and auxiliary materials, it is necessary to highlight the main materials and add aloe mesophyll as auxiliary materials. The daily consumption of Japanese aloe recommended by Japanese aloe experts varies from person to person. The standard amount is generally one leaf 15g, dry leaves or powder does not contain 0.6g, and the maximum upper limit of ingredients is 10 times. Constipation. Even three or four times. The daily limit for diarrhea patients is about half of the standard amount. As long as they don't have diarrhea, the effect of eating more will naturally be much more obvious, and there will be no side effects if they eat it continuously. To eat aloe, you should choose its mesophyll part, and remove the bitter taste of aloe while removing the epidermis. The mesophyll part of the leaf is scalded for a few minutes, that is, the medicinal taste at the junction of the surface and mesophyll is removed, and it can be eaten. The surface of mesophyll is sticky and contains starch. The raw materials can be cut into wires, sheets, strips, blocks and segments with a fine knife.

Salted peanut aloe

Features:

Crispy, heat-clearing, and nutritious (protein in peanuts is easily hydrolyzed and absorbed by human body).

Main materials:

500 grams of raw peanuts

Auxiliary materials:

Aloe vera, sweet pepper slices, coriander.

Material adjustment:

salt

Method:

(1) Take out the moldy and germinated peanuts, clean them, put them in clean water and simmer with low fire until the teeth are tender and fragrant, and add them.

Season with salt, pour out peanut juice and serve.

② Take out 20g of aloe mesophyll, take it out after boiling, cut it into cubes and spread it on peanuts.

(3) The red sweet pepper is cut into rhombic pieces to form leaves, with the rhombic tip aligned with the center of the circle, and the green leaves of coriander are placed around it.

Aloe salad

Features:

This is a refreshing and delicious cold salad, and can also be eaten with dinner when the appetite is poor or in summer.

Main materials:

Fresh aloe leaves 3 cm. Jellyfish skin 20 g

Auxiliary materials:

Cucumber 3 cm

Material adjustment:

Sesame oil, vinegar, soy sauce, salt

Methods: 1. Scald aloe leaves with boiling water and cut into circles where jelly can be seen; Remove salt from jellyfish skin with clear water, and shred cucumber. Then put the above materials on a plate, drizzle with vinegar and sesame oil, and you can eat.